Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice
Date:2022-02-15 clicks:
Affiliation of Author(s):农学院
Journal:CEREAL CHEMISTRY
Co-author:李娈,田晋钰,张诚信,王杰,霍中洋,张洪程,郭保卫
First Author:HYJ
Volume:97(2)
Page Number:540-550
ISSN No.:0009-0352
Translation or Not:no
Date of Publication:2020-01-01
